Chicken Noodle Soup

• 32 ounces, fluid Chicken Or Turkey Broth
• 16 ounces, fluid Water
• 5 whole Boneless Skinless Chicken Breast
• 1 whole Medium Yellow Onion
• 5 stalks Celery
• 2 bags (20 Oz. Bag) Frozen Crinkle Cut Carrots
• 1 teaspoon Dried Sage
• 2 Tablespoons Fresh Parsley
• 2 whole Bay Leaves
• 1 teaspoon Salt
• 2 teaspoons Pepper
• Egg Noodles, If Serving Immediately

Preparation Instructions

Heat broth and water in a large stock pot to a boil. Add chicken breast and cook through. Reduce broth to a simmer. Take the chicken breast out and let cool completely, then shred with two forks. Add chicken back to the broth.
Add onion, celery, carrots all herbs, spices and seasonings. Leave on a low simmer and cover with a lid. Simmer for 1 hour. Add the egg noddles in the last 15 minutes, if you will be serving the soup that night and not freezing it.

For any of the soup that was getting frozen, just omit the noodles from the containers.When reheating the soup, add the egg noodles and cook for 12-15 minutes.